JP2012095537A - Cooking oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking oil and fat composition having strong hardened oil flavor in spite of having less content of trans fatty acid (TFA).SOLUTION: This cooking oil and fat composition includes in the whole cooking oil and fat composition, 4.5-77 wt.% content of oil and fat (A) derived from palm oil and free from hydrogenation, and 22.5-95 wt.% content of oil and fat (B) derived from palm oil and hydrogenated so as to bring an iodine value difference before and after hydrogenation to ≤5, and includes ≤5% content of trans fatty acid. The composition is used for cooking.

Description

  The present invention relates to a cooking oil / fat composition used for frying oil and the like.

  Various animal and vegetable oils and fats are used in cooking oils and fats used in the production of French fries, fried chicken, donuts, etc., but hydrogenated fats and oils are frequently used for the purpose of imparting heat resistance and oxidation stability. Yes. Hydrogenated fats and oils have a unique flavor called a hydrogenated odor and are part of an important flavor that characterizes the individuality of products. Specifically, in foods such as french fries, fried chicken and donuts, a unique flavor derived from hydrogenated fats and oils is an important element of taste.

  On the other hand, it is known that the trans fatty acid content in fats and oils is increased by hydrogenation treatment. In recent years, it has been reported that trans fatty acids may cause diseases such as arteriosclerosis by ingestion, and there is a market demand for the content of trans fatty acids to be as low as possible. However, there has been a problem that the unique flavor of hydrogenated odor is lost when the hydrogenation degree is lowered by shortening the hydrogenation time to reduce the trans fatty acid content or by adding fats and oils that are not hydrogenated.

  In addition, conventional cooking oils and fats with a reduced trans fatty acid content as much as possible often contain a large amount of palm-derived fats and oils, and palm oil-derived flavors and linoleic acid content are also high, resulting in odors caused by linoleic acid. Flavors such as a spice feeling are lowered, and oxidation stability is also a problem.

  Patent Document 1 discloses a method for producing a flavor derived from hydrogenated fat while reducing the content of trans fatty acid by using 50% by mass or more of fractionated hard oil of palm oil.

  Patent Document 2 discloses a method for producing a hydrogenated fat flavor while reducing the trans fatty acid content by adding lard or hardened oil to palm oil.

  Patent Document 3 discloses a method for producing a hydrogenated fat flavor while reducing the trans fatty acid content by using palm oil that has been distilled and refined.

  Patent Document 4 discloses a method for producing a flavor derived from hydrogenated fat while reducing the content of trans fatty acid by using less than 50% palm oil fractionated hard oil and 65% or less palm fractionated soft oil. ing.

  However, since these proposals of Patent Documents 1 to 4 all contain a large amount of palm-derived fats and oils, if a large amount of fractionated hard parts are not blended, the liquid oil odor resulting from linoleic acid leads to a decrease in flavor, It is insufficient in terms of strength.

  Patent Document 5 discloses a hardened oil flavor-imparting agent containing vanillin and / or ethyl vanillin, but has an unpleasant odor component having high volatility as compared to the flavor when hydrogenated fats and oils are used. However, it is insufficient in terms of flavor quality and strength.

  In Patent Document 6, it is stated that hydrogenated fats and oils of low trans fatty acid fats and oils can be strengthened by using partially hydrogenated fats and oils having a peroxide value (POV) in a specific range, but to obtain fats and oils with high POV. Therefore, a special treatment for increasing the peroxide value is required, which is troublesome.

  Patent Document 7 discloses that fats and oils obtained by hydrogenating deodorized fats and oils have a butter-like flavor, but the fats and oils deteriorate at the temperature during the hydrogenation treatment. It also has an unpleasant odor component with high volatility, and was insufficient in terms of flavor quality.

JP 2008-271818 A JP 2009-5681 A JP 2009-240220 A JP 2010-99037 A International Publication No. 2008/032852 JP 2009-89684 A Japanese translation of PCT publication 2010-504753

  As described above, development of fats and oils for cooking with reduced trans fatty acid (TFA) content as much as possible while maintaining the flavor and oxidative stability of hydrogenated odor, which is a unique flavor of partially hydrogenated hardened oils of animals and plants Was desired. An object of the present invention is to provide an oil and fat composition for cooking that has a strong cured oil flavor even if the content of trans fatty acid (TFA) is small.

 As a result of intensive studies to solve the above-mentioned problems, the present inventors have obtained a fat composition containing a specific amount of palm-derived oil not hydrogenated and partially hydrogenated palm oil, respectively. The present inventors have found that the hardened oil flavor is strong even when the trans acid content is low, and have completed the present invention.

  That is, in the first aspect of the present invention, the content of the fat and oil (A) derived from palm that is not hydrogenated is 4.5 to 77% by weight in the whole oil and fat composition for cooking, and the difference in iodine value before and after hydrogenation. It is related with the oil-fat composition for heat cooking whose content of the fat and oil (B) derived from palm hydrogenated so that may become 5 or less is 22.5 to 95 weight%, and whose trans fatty acid content is 5% or less. A preferred embodiment contains not more than 10% by weight of oil (C) having an iodine value of 90 to 60, which is hydrogenated after mixing soybean oil and corn oil in a ratio of 1: 9 to 9: 1 (weight ratio). It is related with the oil-fat composition for cooking as described above. More preferably, the palm-derived oil (A) is a palm oil having an iodine value of 60 or less and / or a palm fractionated oil mixture, and more preferably, the oil-and-fat composition for heating cooking as described above, more preferably a palm-derived oil (B ) Is a palm fractionated oil having an iodine value of 55 or less, particularly preferably 3,7,11,15-tetramethyl-2-hexadecene in the entire cooking oil and fat composition. The oil-and-fat composition for cooking as described above, containing 0.01 to 0.5 ppm.

  ADVANTAGE OF THE INVENTION According to this invention, even if there is little trans fatty-acid (TFA) content, the oil-fat composition for heat cooking which has strong hardened oil flavor can be provided.

  Hereinafter, the present invention will be described in more detail. The oil and fat composition for cooking according to the present invention is hydrogenated so that the content of the fat and oil (A) derived from palm that is not hydrogenated is a specific amount, and the difference in iodine value before and after hydrogenation is 5 or less. Content of palm-derived fats and oils (B) is a specific amount, and trans-fatty acid content is a specific amount.

  The oil (A) derived from the palm of the present invention is a fractionated oil obtained from palm oil or palm oil, and may not be hydrogenated. Examples thereof include palm oil, palm olein, palm stearin, and palm mid fraction. It is done. The palm-derived oil (A) is preferably a palm oil having an iodine value of 60 or less and / or a palm fractionated oil mixed oil. Moreover, it is preferable that this palm fractionated oil mixed oil is a mixed oil of palm stearin: palm olein = 1.5: 8.5-6: 4 (weight ratio).

  The oil (B) derived from palm of the present invention is oil obtained by hydrogenating palm oil and fractionated oil obtained from palm oil, and hydrogenated so that the difference in iodine value before and after hydrogenation is 5 or less. It ’s fine. The palm-derived oil (B) is preferably a palm fractionated oil having an iodine value of 55 or less. Moreover, it is preferable that the palm-type raw material before hydrogenation of palm-derived fats and oils (B) is a palm fractionation oil with an iodine value of 55 or less. Among them, palm mid fraction (PMF) is preferable, and examples thereof include palm mid fraction iodine value 45 and the like. Here, the iodine value can be measured by the Wiis method based on the standard fat and oil analysis method.

  The oil and fat composition for cooking according to the present invention preferably has a trans fatty acid content of 5% or less. If it exceeds 5%, it may be undesirable in terms of nutritional function due to the physiological action of trans fatty acids.

  In the oil and fat composition for cooking according to the present invention, the linoleic acid content is preferably 9% by weight or less, and more preferably 5 to 9% by weight. If it exceeds 9% by weight, the flavor after frying may have a liquid oil-like unfavorable flavor.

  In the cooking oil / fat composition of the present invention, the oleic acid content / linoleic acid content (weight ratio) is preferably 4 or more, more preferably 4.5 or more and less than 6. If it is less than 4.5, the flavor after frying may be unfavorable.

  The oil / fat composition for cooking according to the present invention further comprises oil / fat (C) having an iodine value of 90-60 after hydrogenation after mixing soybean oil and corn oil at 1: 9-9: 1 (weight ratio). It is preferable to contain. It is preferable that content of the said fats and oils (C) is 10 weight% or less in the whole oil-fat composition for heat cooking, and 0.5 to 10 weight% is more preferable. If it exceeds 10% by weight, the trans acid content in the composition may exceed 5%. The oil (C) preferably contains 0.1 ppm or more of 3,7,11,15-tetramethyl-2-hexadecene, more preferably 0.1 to 10 ppm. If it is less than 0.1 ppm, the hardened oil flavor may be weak.

  The oil / fat composition for cooking according to the present invention is obtained by mixing the oil / fat (A) and the oil / fat (B) or by mixing the oil / fat (A), the oil / fat (B) and the oil / fat (C). , 11,15-tetramethyl-2-hexadecene is preferably contained in the whole cooking oil / fat composition in an amount of 0.01 to 0.5 ppm. If it is less than 0.01 ppm, the hardened oil flavor may be insufficient, and if it is more than 0.5 ppm, the hardened oil flavor may be too strong, and conversely, the flavor as fat may be felt bad.

  The trans fatty acid content can be measured by “trans fatty acid content (capillary gas chromatograph method)” (Code Provisional 17-2007) described in “Standard Fat and Fat Test Analysis Method” edited by Japan Oil Chemists' Society.

Further, the content of 3,7,11,15-tetramethyl-2-hexadecene can be analyzed by GCMS.
Analysis conditions: Sample injection and GCMS analysis are performed by thermal extraction analysis using 30 mg of each sample using a heat desorption cooling injection system (Gestel) and gas chromatographs 6890N and 5973 (Agilent). The column is INNOWAX (60 m × 0.25 mm × 0.25 μm), held at 40 ° C. for 2 minutes, heated to 100 ° C. at 3 ° C./min, and then heated to 240 ° C. at 5 ° C./min. The sample is held for 30 minutes, and the contained components are detected and quantified using hexadecane as an internal standard by mass spectrometry. In the above measurement, 3,7,11,15-tetramethyl-2-hexadecene is detected in the vicinity of a retention time of 40 minutes in the GCMS analysis.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Palm oil odor evaluation of French fries>
The fried potatoes obtained in the examples and comparative examples were eaten by 20 skilled panelists, the palm oil odor was scored according to the following criteria, the average value was calculated, and the value was used as the evaluation value.
5 points: strong palm oil odor,
4 points: Slightly strong palm oil odor,
3 points: Palm oil odor
2 points: I feel a little smell of palm oil,
1 point: There is no palm oil odor.

<Evaluation of hydrogenated odor of french fries>
The fried potatoes obtained in the examples and comparative examples were eaten by 20 skilled panelists, the hydrogenated odor was scored according to the following criteria, the average value was calculated, and the value was used as the evaluation value.
5 points: having a flavor of hydrogenation odor almost the same as in Reference Example 1,
4 points: Although the flavor of hydrogenated odor is slightly weaker than Reference Example 1, there is actually no problem.
3 points: The flavor of hydrogenated odor is slightly weaker than in Reference Example 1.
2 points: The flavor of hydrogenated odor is weaker than in Reference Example 1.
1 point: The flavor of hydrogenated odor is clearly weaker than in Reference Example 1.

<Comprehensive evaluation of French fries>
Based on the palm oil odor evaluation and the hydrogenated odor evaluation, comprehensive evaluation was performed according to the following criteria.
A: Palm oil odor evaluation is 2 points or less and hydrogenation odor evaluation is 5 points,
○: Palm oil odor evaluation is 2 points or less and hydrogenation odor evaluation is 3 to 4 points,
Δ: Palm oil odor evaluation is 3 points or more and hydrogenation odor evaluation is 3 points or more,
X: Hydrogenation odor evaluation is 2 points or less.

(Manufacture examples 1-4) Manufacture of the fats and oils (A) derived from palm According to the mixing | blending of Table 1, activated clay is added to each raw material fats and oils, and it heats to 110 degreeC under pressure reduction (0.009 MPa), 15 After holding for a minute, it was cooled to 80 ° C. The activated clay was filtered through filter paper to obtain a decolorized oil. Purified palm-derived oils A1 to A4 were obtained by subjecting the decolorized oil to steam distillation at 300 Pa and 250 ° C. for 60 minutes.

(Manufacture examples 5-6) Manufacture of the fats and oils (B) derived from palm According to the mixing | blending of Table 2, 0.1 mass% (nickel content 20 mass%) of nickel catalyst is added to a palm mid fraction within a dead end type | mold autoclave, While heating under the conditions of a starting temperature of 150 ° C. and a hydrogen pressure of 0.25 MPa, a hydrogenation reaction was performed until an iodine value of 42 was obtained, thereby obtaining palm-derived oils B1 to B2 that were partially hydrogenated fats and oils.

(Production Examples 7 to 8) Production of partially hydrogenated fat and oil (C) According to the formulation in Table 3, purified corn oil and soybean oil were mixed, and then 0.1 mass% of nickel catalyst (nickel content of 20 mass in an autoclave). %) Was added, and the hydrogenation reaction was performed until the iodine value reached 75 while heating under the conditions of a starting temperature of 150 ° C. and a hydrogen pressure of 0.5 MPa. Activated clay is added to the partially hydrogenated oil and fat, heated to 110 ° C under reduced pressure (0.009 MPa) with stirring, held for 15 minutes, cooled to 80 ° C, the activated clay is filtered, and the partially hydrogenated oil and fat is removed. Obtained. Furthermore, refined partially hydrogenated oils C1 to C2 were obtained by deodorizing under the conditions shown in Table 3.

(Examples 1-6) Preparation and evaluation of the oil-fat composition for heating cooking According to the mixing | blending of Table 4, all the raw material fats and oils were mixed, and each oil-fat composition for heating cooking was obtained. Using the obtained oil and fat composition for cooking, a commercially available pre-frozen frozen potato was fried at 180 ° C. for 4 minutes to obtain french fries. The obtained french fries were evaluated and the results are shown in Table 4.

(Reference Example 1) Evaluation of Flavor Standard Products Using only the partially hydrogenated oil C2 obtained in Production Example 8, commercially available pre-fried frozen potatoes were fried at 180 ° C. for 4 minutes to obtain french fries. The obtained french fries were evaluated, and the result was used as a standard in the hydrogenated odor evaluation (Table 4).

(Comparative Examples 1-7)
In accordance with the formulation shown in Table 4, all the raw material fats and oils were mixed to obtain each cooking oil and fat composition. Using the obtained oil and fat composition for cooking, a commercially available pre-frozen frozen potato was fried at 180 ° C. for 4 minutes to obtain french fries. The obtained french fries were evaluated and the results are shown in Table 4.

  As is apparent from the results shown in Table 4, according to the present invention, it is possible to provide a cooking oil / fat composition having a strong hardened oil flavor even if the content of trans fatty acid (TFA) is small.

Claims (5)

Hydrogenation so that the content of non-hydrogenated palm-derived fats and oils (A) is 4.5 to 77% by weight in the whole cooking oil and fat composition, and the difference in iodine value before and after hydrogenation is 5 or less. The oil-and-fat composition for heat cooking whose content of the fat and oil (B) derived from the palm is 22.5 to 95% by weight and whose trans fatty acid content is 5% or less. The soybean oil and corn oil are mixed at a ratio of 1: 9 to 9: 1 (weight ratio) and then hydrogenated and containing 10% by weight or less of an oil (C) having an iodine value of 90 to 60. Oil and fat composition for cooking. The oil-and-fat composition for heat cooking according to claim 1 or 2, wherein the palm-derived oil (A) is a palm oil having an iodine value of 60 or less and / or a palm fractionated mixed oil. The oil-and-fat composition for heat cooking according to any one of claims 1 to 3, wherein the oil and fat (B) derived from palm is a fractionated palm oil having an iodine value of 55 or less. The fats and oils for cooking according to any one of claims 1 to 4, wherein 0.01 to 0.5 ppm of 3,7,11,15-tetramethyl-2-hexadecene is contained in the entire cooking oil and fat composition. Composition.